Originally Posted by LGHT
Made in CHINA? Wow you guys are a bunch of traitors!! By a stoker and support you fellow BBQ brothers!
No.1 "Stoker reads the temperature of the pit sensor and turns the blower on and off to control the supply of air to the fuel in the cooker. This is known as "stoking" the fire." Cited from Stoker's web site. Stoker simply turns on or off the blower.
My controller's output is PID variable voltage, Instead of simply turning on or off the blower, it changes speed of the blower.If your pit temperature is far from target, it will run the blower faster, and will rise pit temperature FASTER. When the pit temperature is rising closer and closer to the target, the blower speed will get slower and slower. Your pit temperature will change very smoothly, and temperature fluctuation is very small.
No2. "You can use our Compatibility Guide to determine the correct blower size and blower adapter for your cooker." Stoker needs different blower for different cooker.
You can buy one BIG blower for our controller, the standard is 50CFM.
One blower can suit mini,small,medium,larger cooker. the Controller is clever enough to know how many CFM is needed for each specific cooker. One big 50 CFM blower indeed can deliver different CFM for different cooker.
No.3 "For every cooker you plan on operating, you will need one blower and one pit sensor. Food probes are optional, but very helpful. "
As the food probes are optional, I can conclude that the blower is controlled by cooker probe. Food probes are just for monitoring. Food probes have nothing to do with control of blower. Indeed you can buy a few wireless thermometers to replace the food probes. You can buy wireless thermometer from eBay, price is US$16.
In my controller, when food reaches to target temperature, the food probe will take over control of the blower. Then you can keep food at target temperature for desired time. Please keep in mind that you are smoking your FOOD, not your pit. You must control temperature of FOOD.
When you smoke brisket, you can set cooker temperature at 225F, and Food temperature at 140F. When your brisket reaches to 140F, you can keep it at 140F for 6 to 10 hours. the key of Sous Vide is 140F for 10 hours. Smoked at 140 F for 10 hours is better tasted than 140 F simmered by Sous Vide.
No.4. If you are an IT man, you can buy my WIFI Model of LION, and you can monitor and control your cooker at your office far away from your backyard
If you do not like the tricky of Hi-tech, just buy my TIGER. You can monitor and control your cooker inside your house, something like control your TV set and air conditioning.